Sweet Potato Waffles with Cinnamon Whipped Butter
Course:
Breakfast
Yield:
Makes 3 to 4 servings (3 to 4 waffles)
Time:
Prep Time: 10 minutes, Cook Time: 10 minutes
There is something glorious about Sunday mornings enjoying these waffles. This recipe uses oat flour, which is an amazing substitute if you are trying to eat gluten-free and/or consume fewer wheat products. You can simply buy oat flour or grind your own from steel-cut or rolled oats in a blender for a few seconds. In less than 20 minutes you’ll have sweet golden waffles! Yum. To make the flavorful whipped butter, scrape the seeds from a split vanilla bean using the back of a knife, or for an easy substitute, use vanilla extract. The waffle recipe doubles easily if serving a larger group.
INGREDIENTS:
- 1 cup oat flour
- 3 tablespoons coconut sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon sea salt
- 1 cup diced peeled sweet potato,roasted and mashed
- 2 tablespoons coconut oil, melted
- 1⁄3 cup coconut milk (or more, as needed)
- 2 large eggs, separated
- Maple syrup for serving (optional)
CINNAMON WHIPPED BUTTER:
- 1⁄4 cup butter, softened
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon vanilla bean seeds or vanilla extract
- Pinch of sea salt
DIRECTIONS:
- Heat and grease a waffle iron.
- Mix together the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
- Add the mashed sweet potato, oil, 1⁄3 cup milk, and egg yolks. Whisk to combine, adding more milk by tablespoons if very thick.
- Beat the egg whites in a medium bowl until stiff peaks form, then fold the egg whites into the batter.
- Drop roughly 1⁄2 to 3⁄4 cup batter onto your waffle iron and cook until golden brown.
CINNAMON WHIPPED BUTTER:
- To make the Cinnamon Whipped Butter, place all the ingredients in a bowl and whisk vigorously.
- Serve the waffles with a dollop of the butter and a drizzle of maple syrup, if desired.